This recipe has been adapted from one on the Thermomix Forum. It's such a great recipe and so many members have had success with it. Most use it as a base for birthday cakes because it's made in a slab tin.
I've reduced the original sugar content, used less eggs and also make it using the traditional cake making method.
It can easily be made in a Food Processor.
Chocolate Cake
170g butter (I use Dairy Soft for a softer cake texture)
260g sugar (process first if using coarse or raw sugar)
1 tsp vanilla
3 eggs
300g plain flour
2 tsp baking powder
1 tsp bi-carb
40g cocoa - use the darkest you can find, Woolworths Home Brand is the best, believe it or not...
250g milk
Grease and line a small baking dish. I use the Scanpan one which is 21cm x 29cm.
Preheat oven to 160c fan forced.
Process butter and sugar at speed 5 - 6 for about 30 seconds or until creamy. Add eggs, one at a time. When adding the last egg, add some of the flour and cocoa mix.
Add the rest of the dry ingredients and the milk and process on speed 5 for a few seconds, using the spatula to assist. Scrape down and process again until all incorporated.
Bake for 40 minutes. Leave in tin for 5 to 10 minutes before turning out.
This also makes great muffins. Oven needs to be only a little hotter, around 170C. Bake for 20 -25 minutes.
Makes around 20, depending on size.
Buttercream Icing
125 g butter (real butter, not a dairy mix)
180g pure icing sugar
2 Tbsp cream or milk
2 Tbsp cocoa
1 Tbsp Glucose
2 tsp vanilla
Whizz all together for about 20 seconds. Scrape down and whizz again - about speed 5 or 6.
I did have the petitchef link on my blog for a while, but it's a flash code link and really slowed down page loading, so it's gone.
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